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Rum Baba
- Makes
18–20
- Difficulty
Easy
By Roger Pizey
Published 2013
The original form of babas was much taller, similar to the Babka, but since the 1840s the Rum Baba has been baked in this shape and with fruit and rum. Don’t let these little cakes be forever stuck in the 1970s. Liberate them for the 21st century and enjoy with a little red fruit and cream.
Ingredients
20 g ¾ oz 200 ml 7
Method
Preheat the oven to , and grease 18–20 small Savarin moulds well.170°C/325°F/gas mark 3 - Whisk the yeast into the milk and leave in a warm area for 30 minutes.
- Mix together the flour, sugar, salt, eggs and lemon zest, and then add the yeast mi
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